Roasted Vegetable Pasta that's so simple to make its ready in under 30 Mins!
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This is such an easy easy way to make a flavour-packed roasted vegetable pasta sauce in the oven! The vegetables are roasted first (in my special garlic/herb/spice mix) then we add in our simple sauce ingredients and let them bubble together in the oven. We finish it off with a lovely dollop of creme fraiche, then toss it together with cooked pasta.
Free printable recipe is available on our site:
Ingredients:
20 cherry tomatoes sliced in half
1 red bell pepper chopped into chunky pieces
1 yellow bell pepper chopped into chunky pieces
12 button mushrooms sliced in half (I like chestnut mushrooms)
1 medium courgette (zucchini) chopped into chunky pieces
1 large red onion peeled and sliced into 8 wedges
2 cloves garlic peeled and minced
2 tbsp olive oil
1 tsp balsamic vinegar
1/2 tsp salt
1/2 tsp black pepper
1 tsp dried oregano
1 tsp paprika
2 tbsp tomato puree (paste in the USA)
240 ml (1 cup) hot vegetable stock
1 tsp vegetarian Worcester sauce (or regular Worcestershire sauce for non-vegetarian)
1 tbsp cornflour (cornstarch in USA) mixed with 3 tbsp cold water, to form a slurry
2 tbsp crème fraiche
Pasta
300 g (10.5 oz) fresh tagliatelle or swap with your favourite fresh pasta
To Serve:
20 baby basil leaves
4 tbsp shaved vegetarian Italian-style hard cheese (or parmesan for non- vegetarian)
Large pinch black pepper
Instructions:
1. Preheat the oven to 180C/375F (fan)
2. Place the tomatoes in a roasting tin along with the red and yellow bell peppers, mushrooms, courgette, onion, garlic, olive oil, balsamic vinegar, salt, pepper, oregano and paprika.
3. Toss every together to evenly distribute the oil and seasoning.
4. Place in the oven to cook for 25 minutes, until the vegetables are tender and just starting to char a little at the edges.
5. Stir in the tomato puree, vegetable stock and Worcester sauce. Place back in the oven for 10 minutes.
6. Meanwhile bring a large pan of salted water to the boil and cook the tagliatelle, as per the pack instructions (usually cook for 3-4 minutes). Then drain, reserving a cup of the pasta cooking water.
7. Remove the vegetable mixture from the oven and stir in the cornflour slurry. This should thicken the sauce slightly.
8. Add in the cooked tagliatelle, crème fraiche and a good splash (about ¼ cup) of the reserved pasta cooking water. Toss together to mix. Add in more pasta water if you want to loosen up the sauce further.
9. Divide between four bowls and top with basils leaves, grated cheese and a sprinkling of black pepper.
Notes
Can I make it ahead?
Pasta dishes like these are usually best served straight away. However, if you have leftovers, you can cool, cover and refrigerate right away. It should keep well in the fridge for up to two days.
Reheat individual portions in the microwave for 3-4 minutes, stirring a few times whilst reheating.You may want to add a splash of water, stock and/or cream to loosen up the pasta, as the pasta will absorb more sauce during storage and reheating.
Can I freeze it?
No, I don't recommend freezing this dish. It makes the vegetables kind of mushy upon defrosting.
Ingredient swaps
Swap out some of the vegetables for your favourite vegetables - asparagus, green beans, small cubes of butternut squash or sweet potato all work well (add them in at the same time as the rest of the vegetables).
Add frozen peas or tinned/frozen sweetcorn (add these in with the stock).
Stir in wilting leaves such as baby spinach or watercress at the end.
Swap out the tagliatelle for your favourite pasta - use fresh or dried and cook as per the pack instructions before adding in.
#CookingShow #Recipe #meatfree
How to make summer vegetable pasta | taste.com.au
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The Creamy Veggie Pasta My Family Begs Me To Make
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Today we're making Rigatoni Primavera. We're making it a bit different than the way it's normally prepared, but I think this way is much better. I hope you enjoy this easy pasta with spring vegetables recipe!
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Longo's Grecian pasta with grilled vegetables
Grilled vegetables add a smoky and crisp bite to this creamy, light pasta. Using Longo's tzatziki dip as the sauce helps bring out the fresh flavours of lemon and mint—perfect for summer!
3 HEALTHY PASTA Recipes that Are Actually Delicious!
Today we're making 3 Simple Veggie Pastas that are actually quite tasty! Recipes Below! Watch my 3 NEW Healthy Pastas:
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Lemon Cream pasta with arugula and cherry tomatoes:
1 tbsp butter
2 cloves garlic, minced
Zest from a small lemon,
Juice from a small lemon
1 cup cream
½ cup parmesan cheese
10 oz spaghetti pasta
Handful arugula
1 cup cherry tomatoes, cut in hlaf
In a large pot, boil some water and add 1 tbsp salt. When hot, cook spaghetti until just al dente (the lowest time on the package). Drain and reserve ½ cup pasta water.
In a large pan on medium high heat, melt some butter and cook the garlic. Add the lemon zest and stir fry for another 30 seconds until fragrant. Then add the cream, lemon juice, and parmesan cheese. Add the hot cooked spaghetti and stir until it’s mixed. Add pasta water as needed to keep it loose.
Take off heat and stir in fresh arugula and cherry tomatoes. Garnish with black pepper, parmesan cheese, and any extra lemon zest. Enjoy!
Roasted Red Bell Pepper Pasta Recipe:
2 red bell peppers, cut into chunks
½ an onion, cut into chunks
2 garlic cloves
1 cup marinara sauce
½ cup broth, veggie or chicken
Red pepper flakes
10 oz rigatoni pasta
2 tbsp cream cheese
Basil and parmesan
In a large bowl, add the bell peppers, onions, and garlic and drizzle with some olive oil, salt, and pepper. Toss to mix.
On a large pan, heat on high and add the veggies. Cook it on each side until it’s lightly charred, about 5 minutes, undisturbed. Flip it over and continue cooking for another few minutes until the veggies start to soften. Let it cook slightly.
Add everything to a blender, along with 1 cup marinara sauce, ½ cup of your preferred broth, and a dash of red pepper flakes. Blend until smooth.
In the meantime, cook the rigatoni in boiling water with salt until al dente. Drain and reserve the pasta water.
To cook and mix everything together, add the sauce to a pan and let it warm through. Add cream cheese (optional) and let it melt. Next, add the hot pasta and mix until all the pasta is coated. Serve with basil and parmesan cheese. Enjoy!
Veggie Pesto Pasta Recipe:
1 cup kale
2 cups packed basil
½ cup paremsan cheese
2 cloves garlic, ¼ cup walnuts,
½ teaspoon salt
Zest and juice of lemon
½ cup olive oil
In a blender, combine kale, basil, walnuts, garlic, lemon juice, lemon zest, parmesan cheese, salt, and olive oil. Mix until smooth but slightly grainy. Set aside. This will last up to 1 week in the fridge.
To cook, add to a pan and if you’d like it creamy, add ½ cup cream sauce and let it mix. Toss in cooked pasta and pasta water if needed. Enjoy hot!
00:00 Intro
00:18 Pasta al Limone
02:22 Roasted Bell Pepper Pasta
05:43 Creamy Veggie Pesto
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Grilled Vegetable Pasta Sauce
This grilled vegetable pasta sauce recipe, inspired by one from Alice Waters, takes advantage of summer's bounty, starring eggplants, peppers, tomatoes and onions. SUBSCRIBE TO FOOD52 ►►
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INGREDIENT LIST (Serves 6-8)
4 large tomatoes, halved
1 large eggplant, sliced
2 red bell peppers, halved, stemmed, and seeded
2 sweet onions, halved
Olive oil
2 garlic cloves, peeled and minced
2 cups chopped fresh tomatoes (any type you like)
6 large basil leaves, torn
1/4 cup chopped fresh flat-leaf parsley
Pasta, any type you like
Parmigiano Reggiano, to pass, for grating, or a vegan equivalent
Salt and pepper, to taste
Crushed red pepper, to taste
FULL RECIPE HERE ►►
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